Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Flour (2 cups plus 3 1/2 -think. K.B.]
-Tbsp) Topping:
30 g Fresh yeast (1 oz) 1 1/2 kg Damson plums, rinsed, pitted
100 g Butter (7 Tbsp) -(3 1/4 lbs)
2 Eggs 5 tb Sugar
1 pn Salt 1 tb Cinnamon
3 tb Sugar 30 g Butter for greasing cookie
1/4 l Milk (1 cup plus 1 Tbsp) -sheet (2 Tbsp)
1/2 Lemon [grated rind, I would Plain breadcrumbs

Dough:

Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs.
On it, roll out the dough to about finger thick. Along the edges, pull up
the dough to form a rim. Top the tart with tightly arranged plum halves
(at a slight angle). Dust with cinnamon, and bake at medium heat for 40 to
45 minutes. Once done, dust with sugar.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

Posted by: Karin Brewer, Cooking Echo, 9/92

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